Combine squash, water, and salt in a medium sauce pan; bring to a boil.  Cover, reduce heat, and simmer for 10 minutes or until squash is tender.  Drain well and set aside.  Saute' onions and  chopped red pepper in butter until crisp-tender (about 3 minutes).  Combine vegetables, egg and next 5 ingredients; spoon into lightly greased 12x7x2 inch baking dish.

Bake at 350 degrees for 30 minutes or until bubbly.  If desired, garnish with red pepper rings.

The above recipe was taken from the Southern Living 1989 Annual Recipes issue of  , page 159.

To make this MY recipe, I put different types of cheeses on the top and put in the oven until melted and lightly browned.

I hope you enjoy this recipe.  It is good any time of year and serves 8.

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